Zucchini And Cream Cheese Bake Recipe

About this recipe

A hearty and flavorful vegetarian bake featuring zucchini, mushrooms, and a creamy buttermilk filling, perfect for a satisfying dinner.

Ingredients

• 5 l Butter Milk - 5Ltr
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• Pack Tray Of 30 Medium Free Range Eggs
• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• 500G Stork Baking Spread Alternative To Butter
• 1 Kg Yellow/White Onion 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Cooks & Co Sliced Mushrooms
• - Jus Rol Puff Pastry Squares-1x5.2kg
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat your oven to 400°F (200°C) and grease a 12-inch pizza pan.
2. 2. Roll out the puff pastry and press it onto the bottom and sides of the greased pan to form a crust.
3. 3. In a skillet, melt 2 tablespoons of margarine over medium heat. Add 1 diced onion, 1 cup of sliced zucchini, and 1 cup of sliced mushrooms. Sauté for 5-7 minutes until softened.
4. 4. In a mixing bowl, combine 1 cup of buttermilk, 1/4 cup of milk, 1 egg, 1/2 teaspoon of salt, and 4 ounces of cream cheese. Whisk until smooth and well blended.
5. 5. Stir the sautéed vegetables into the buttermilk mixture until evenly combined.
6. 6. Pour the vegetable and cream mixture over the prepared puff pastry crust, spreading it evenly.
7. 7. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is set.
8. 8. Remove from the oven and let cool for a few minutes before slicing. Serve warm.